Heat oil skillet and saute onion and garlic until tender. Add carrots, bell pepper, ginger and saute until vegetables are soft. Mix floor into coconut milk. Add coconut milk, curry paste and fish sauce to skillet and cook until curry paste is well blended. Add shrimps, reduce heat and simmer 3 to 4 minutes or until shrimps are pink. Remove from heat and fold in noodles until well coated with sauce. Garnish with cilantro.